This is a premium katsuobushi made exclusively from Kan-mejika, a type of sodagatsuo (frigate mackerel) caught in Tosashimizu, Kochi Prefecture, during a limited period in winter. These fish, grown strong in the rough winter seas, yield a stock that is exceptionally rich in umami and depth of flavour. It is a product truly worthy of being regarded as the finest grade.

Keep refrigerated after opening

*Photo for reference only.